Effect of Applied Magnetic Field on Surface Morphology, Optical and Electrical Property of Tin (IV) Oxide (SnO2) Nanomaterial for Meat Spoilage Detection

• Main Authors: Santos, Gil Nonato, Santos, Mary Gillian, Briones, Jonathan C., Delmo, Michael P., Nepumuceno, Eriberta B., Danac, Joshua Miguel C.
• Format: text
• Published: Animo Repository 2016
• Subjects: Healthy Consumption; meat; food; spoilage; Food Science; Food Studies
• Online Access: https://animorepository.dlsu.edu.ph/res_aki/129; https://animorepository.dlsu.edu.ph/context/res_aki/article/1137/viewcontent/final_aki_policy_volume_viii_no5.pdf
• Institution: De La Salle University

The specter of botcha or “double dead” meat is a persistent, if not underestimated, threat in Filipino markets. In 2014, the National Meat Inspection Service (NMIS) recorded the confiscation of more than 12 metric tons of so-called hot meat, unfit for human consumption. The hazard that consuming this and other forms of spoiled meat poses to human health cannot be overstated, especially because spoiled meat can harbor dangerous pathogens or parasites such as Salmonella, Staphylococcus, Pseudomonas Aeroginosa, and Trichinella.